Thursday, October 6, 2011

Halloween Goodies!

Halloween is right around the corner!! These are two of my favorite fall-time treats. Pumpkin is one ingredient I can't get enough of this time of year.

Pumpkin Cheesecake:

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted

Preheat oven to 350 degrees. In a small bowl, combine cracker crumbs and sugar; stir in butter and press into bottom up sides of a greased 9" springform pan. Bake for 5 minutes. Cool on wire rack.

3 packages cream cheese (8 oz each), softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, slightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoom ground allspice
whipped cream for garnish

In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs, pumpkin, and spices and beat until combined. Pour onto crust. Bake at 350 degrees for one hour or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer then refrigerate until completely cooled. Remove sides of pan before serving. Garnish with whipped cream. 

Pumpkin Doodles:

2 cups flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup chocolate chips (I used 1/2 cup regular, and 1/2 cup white chocolate chips because I ran out of regular)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, combine flour, oats, and cinnamon and set aside. In a large mixing bowl, cream butter and sugars until fluffy. Add egg and vanilla, mixing well. Add flour mixture and canned pumpkin alternately, mixing well after each addition. Stir in chocolate chips. Drop by tablespoonfulls, 2 inches apart on prepared baking sheets. Bake for 17 minutes. 

This little cutie agrees, these are YUMMY!

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